Swot & Kruasan
Swot
I’ve been digging into the enzyme kinetics of starch hydrolysis during dough fermentation—have you ever mapped out how the moisture level precisely affects yeast activity in your sourdough?
Kruasan
Absolutely, I’ve done a little lab at home with a hygrometer and a CO₂ meter, and I found that the sweet spot for my sourdough yeast is around 70% relative humidity – too dry and it stalls, too wet and you get a flat crumb. I keep tweaking the dough’s water content with a scale and watch the fermentation like a scientist, but I always forget to bring my notebook because I get distracted by the latest gluten‑free flour trend.
Swot
That’s a solid observation about 70% RH; I’d also recommend logging temperature and the exact flour type—those variables can shift the yeast’s lag phase. And maybe keep a notebook on hand; a good data set is more useful than a fleeting intuition about the next gluten‑free craze.
Kruasan
Sounds like a plan – I’ll get my notebook ready, log the temp, the exact flour, and keep a little spreadsheet of the lag time. I’ve got to make sure my local rye still outperforms the new gluten‑free mixes, so every data point counts!
Swot
Nice. If you’re tracking lag times, compare the same batch under identical humidity and temperature; that’ll show whether rye truly has an advantage over the gluten‑free blends you’re testing. Keep your measurements consistent and you’ll have a clear dataset to reference.